I am impressed with the pure, crisp, well-defined Chablis produced by Jean-Claude Bessin. Although it is the least evolved of Bessin's Chablis, the 1993 Chablis-Valmur possesses high flavor extraction, considerable body, glycerin, and alcohol, and plenty of power and impact. Give it 6-12 months of cellaring and drink it over the following 4-5 years. Importer: Kysela Pere et Fils, Winchester, VA; tel (703) 888-7939